Recipe by Nancy Van Ess
originally posted by someone on the newsgroup alt.cooking.chat
Top Review by Boyz 5
I am so sorry!!I DID NOT have success with this recipe even though I followed it exactly!!First of all it burned!!Looking back in hindsight ,it makes no sense to me at all to NOT stir the mixture, especially while it is cooking over MEDIUM heat;however, I did exactly as stated in the recipe.Secondly,whether it was my candy thermometer or not(it was brand new) the mixture itself,did not seem to want to go beyond the 210 degrees level.I finally gave up after about 20 minutes of it bubbling away(with concern for it burning) and took it off the heat to allow it to cool down to 140 degrees, in hopes of being able to revive it somehow.Unfortunately,I just ended up with a disappointing waste of ingredients and a burnt pot!!Needless to say ,I WILL NOT be making this again!!
- 4 cups sugar
- 1 cup milk
- 3 tablespoons light corn syrup
- 1 cup pumpkin puree
- 3 tablespoons unsalted butter, cut in bits
- 1 teaspoon vanilla
- 2 cups walnuts, chopped
Directions See How It's Made
- In a 4 quart heavy saucepan combine sugar, milk, corn syrup, pumpkin and a pinch of salt. Cook the mixture over med.
- heat, stirring, until sugar dissolves and cook it undisturbed, until a candy thermometer registers 238 degrees.
- Remove the pan from heat, add butter (do not stir it into mixture), and let the mixture cool until it is 140 degrees.
- Stir in vanilla a nd walnuts.
- Beat the mixture with a wooden spoon for 30 sec-1 min.
- , or until it begins to lose its gloss.
- Pour immediately into a buttered 9" square pan.
- Let the fudge cool until it begins to harden.
- Cut it into squares.
- Let it cool completely.
- - - - - - - - - - - - - - - - - - - NOTES : The fudge keeps, stored between sheets of waxed paper in an airtight container, in a cool place for 2 weeks.
- Makes 2 pounds.